This article, written by Dale Berning Sawa, appears on The Guardian.
Top five classic Italian recipe books
Pellegrino Artusi, Elizabeth Davis to The Silver Spoon, we select five celebrated volumes that cover the great gastronomy of Italy
“How we cling to our myths, we English”. The year is 1963, and in the intro to the first Penguin edition of this venerable tome, David is describing the disdain with which her countrymen viewed the culinary cultures of both France and Italy when she set about writing it, in 1954. Research for the book elicited in her a potent sense of discovery, and incredulity: “How wrong they had been, from Mrs Beeton down to my own contemporaries. Where had they been looking? Had they been looking at all?”
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